Raclette Dauphinoise

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Side Dish
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Layer sliced and blanched potatoes, with sliced Raclette and finely sliced onion or leek. Pour over enough double cream mixed with garlic, and a little grated nutmeg to cover potatoes. Bake until golden and bubbling. Serve with roast lamb or grilled gammon.

Compteur Raclette Dauphinoise